Spitzbuben (Linzer-style cookies)

Put the flour, ground almonds, sugar and lemon zest on the work surface. Add the butter in small pieces and the egg yolks and quickly knead everything into a smooth dough.

Press the dough into a flat disc, wrap in cling film and chill in the refrigerator.

Preheat the oven to 150 °C fan (convection) and line a baking sheet with parchment paper.

Roll the dough out thinly on a lightly floured surface and cut out cookies. For half of the cookies, cut a small hole in the center.

Place the cookies on the sheet and bake for about 10 minutes, until they remain pale and only take on a slight color.

Remove the cookies from the sheet and let them cool completely on a wire rack.

Briefly warm the apricot jam until it is spreadable.

Put a spoonful of jam on each cookie without a hole. Dust the cookies with a hole with powdered sugar, place them on top and press lightly.